Cashew Pesto Pasta

Pesto

Makes 16 portions of pesto (that can be frozen and used later)

Freeze portions in freezer cubes

Remove from freezer when required.

I cube per person for pasta

Pesto Ingredients

½ cup pine nuts

1 cup rough chopped parsley

40 g fresh basil in package

40 g fresh chive in package

6 cloves fresh garlic

2 cups parmesan cheese

1 tsp. Fresh cracked black pepper

1 cup olive oil

Preparation

Add all ingredients in food processor except olive oil.

On high speed puree all ingredients until they form a dough like mass (about 2 minutes)

Add olive oil to mixture and blend for 1 minute

Pour into ice cube trap and freeze.

When frozen remove from ice cube tray and put in freezer bag and place in freezer until needed.

 

Making cashew pesto with pasta

Ingredients

4 tbsp. butter

1 cup chopped cashews

16 whole cashews

2-4 oz. pasta per person

2 cubes pesto

Preparation

Cook 2-4 oz. pasta per person following directions.

Drain (save 2 oz. of water you cooked pasta in) set off to the side (do not rinse)

Add butter to large sauté pan on medium heat. Add cashews both whole and chopped. Cook for 1 minute. Add 1 cube of pesto per person into sauté pan on medium heat. Cook until pesto has melted. Add pasta water. Add pasta and mix well.

Serve hot. Garnish with fresh basil and parmesan cheese.